Cantonese Fried Rice With Cured Meat (广式腊味炒饭)
秋风起，吃腊味, a saying in Cantonese, which means Autumn winds, eat preserved meat. This is a special seasonal fried rice; Lawei 腊味 means cured meat. When winter comes, Cantonese people will start curing meat. If you live in Guangdong China, you will see lots of people hanging bacon, sausage, chicken, duck, even fish on their balconies. It is also my family’s tradition. This fried rice is packed with umami flavor from the cured meat. It is so delicious that I always crave it during the winter.
- 2 tbsp of cooking oil
- 2 eggs
- 500 grams of cooked day-old rice
- 70 grams 2.5 oz of Cantonese cured bacon, sliced thinly
- 70 grams 2.5 oz of Cantonese sausage, sliced thinly
- 4 pieces of dried shitake mushroom soaked 2 hours in advance
- 2-3 tbsp of the mushroom soaking liquid
- 120 grams 4.2 oz of Chinese broccoli
- 2 scallions finely diced
- 2 cloves of garlic finely diced
- 2.5 tbsp of soy sauce
- 1/2 tsp of sugar
Carbon Steel Wok
Slice the Cantonese Sausage, Cantonese cured bacon and soaked mushroom thinly.
- Separate the leaf and the stem of the Chinese broccoli. Dice the stem part into thin rounds. Roughly cut the leaves.
- Crack 2 eggs, whisk them really well until you don’t see any obvious egg white.
- Stir Cantonese sausage, cured pork belly, and shitake mushrooms in a wok over medium heat for a few minutes or until the sausage and cured pork belly becomes slightly translucent. Don’t overcook them because they do burn quickly as they have pretty high sugar content.
- Turn the heat to high. Push everything to the side and drizzle in about 2 tbsp of oil. our in the egg. Quickly stir and break it up into small little pieces. Depending on how fatty your cured meat is, you may need more or less oil here.
- Add the gai lan stem, garlic, and 2-3 tbsp of the mushroom soaking liquid. Stir until most of the water is evaporated. The steam helps to cook the vegetables faster and protects all the proteins so they don’t dry out.
- Push everything to the side. Add the day-old cooked rice and stir this for a few minutes or until you can see some of the rice grains are dancing and jumping in the wok. Season with soy sauce and sugar. Throw in the leafy part of the gai lan. Keep mixing until all the greens are welted. Toss in some diced scallions.
- Taste before serving so you can adjust the flavor because different brands of sausage and cured pork belly have different amounts of sodium. Enjoy!